Section 400.8315. Food and equipment storage.

Rule  315.   (1)  Each  refrigerator  shall   have  an  accurate  working  thermometer indicating a temperature 41 degrees Fahrenheit or below.

(2)      All artificial lighting fixtures located over, by, or within food storage, preparation, service areas, or where utensils and equipment are cleaned and stored, shall be properly shielded.

(3)   Unpackaged bulk foods shall be stored in clean covered containers, dated, and labeled as to the contents.

(4)   Food not subject to further washing or cooking before serving shall be stored in a way that protects it from cross-contamination from food requiring washing or cooking.

(5)   Packaged food shall not be stored in contact with water or undrained ice.

(6)     Poisonous  or  toxic  materials  shall  not  be  stored   with  food,   food  service equipment, utensils, or single-service articles.

(7)   Food, food service equipment, and utensils shall not be located under exposed or unprotected sewer lines, open stairwells, or other sources of contamination. Automatic fire protection sprinkler heads are the exception.

(8)     The storage of food, food service equipment, or utensils in toilet rooms is prohibited.

(9)   Food and utensils shall be stored a minimum of 6 inches above the floor.

(10)    All food service equipment shall be 6 inches off the floor, moveable, or be properly sealed to the floor.

(11)     Meals that are transported shall be prepared in commercial kitchens and delivered in carriers approved by the local health department.

History: 2013 AACS.